I received a copy of Christina Tosi’s Milk Bar cookbook in December. So far I’ve made three of the cookie recipes and a scattering of the other recipes throughout the book. This is the fourth time in as many months that I have made the Confetti Cookies. They are perfect.
One of my favourite things about the book is a section at the beginning that explains some of the ingredients and methods and why they are used.
The first time through this recipe I accidentally grabbed cake flour the opposite of the bread flour that the book recommends. This produced a very large flat cookie. Subsequently I made a batch with the bread flour called for and also all purpose as a test. I found I actually preferred the thinner, flatter version of this cookie.
I would not risk this on the Cornflake marshmallow cookies. I think they would just spread out to much and be ruined but it really seems to work for the confetti cookies.
You can find a copy of the recipe pretty much all over online but better yet I recommend picking up a copy of the book. The recipes are a challenge, definitely but oh so worthwhile!